Recipe for Shrimp, kohlrabi, and carrots with mild curry

Peel the vegetables. Cook the kohlrabi for about 30 minutes in salted boiling water. Cook the carrots for about 15 minutes, and the spring onions for 5 minutes. Heat the fish stock with almond milk, 1 teaspoon of mild curry, salt, and pepper. Let the sauce thicken a little.

After thawing the shrimp, peel them. Sprinkle them with fish spices and pepper. Cook them in a little olive oil for 1 minute on each side. Arrange on a plate on a bed of curry sauce with the vegetables and shrimp in a harmonious manner. Add some herbs and edible flowers and serve immediately with the remaining sauce.

To finish, this recipe is also available on my blog.